Pages

Tuesday, November 8, 2011

Roasted Lemon Chutney

I'm going to fill you in on a secret. Or two.

1. Need to do well on an exam? Get up several hours early. Plan to spend those several hours studying. Then...study for 30 minutes...give up...and go to the kitchen to whip something up.
-that's what I did this morning and I passed my Accounting exam with flying colors. So there you have it. It's proven.

2. Need to clean your house but don't really want to do all the work? Make this lemon chutney. It will make your house smell like you've been deep cleaning for hours. Lemony fresh.-Warning: I'm not sure how long the scent will last. You may HAVE to clean at some point. Or just make more lemon chutney. It's up to you.

1. . Soak the finely chopped shallots in a small bowl of
water to reduce their strength a bit. I didn't snap a picture of
that...sorry!

2. Preheat oven to 400° and line a baking sheet with parchment paper.

3. Grab two of the lemons (leaving the third for later use) and cut off both ends. Slice into 1/2 inch thick rounds and arrange on prepared baking sheet.

4. Brush both sides of the lemons with olive oil. I went for the pour method...not exactly "brushing" but it worked just fine.

5. Roast lemons for 20-25 minutes turning every 10 minutes. Keep a close eye on them making sure they don't get crisp...however, having a few brown spots is perfect.

6. When your lemons are done, throw them into a food processor along with the shallots (that you've drained excess water off of). Add 1 tablespoon of honey and pulse several times until the lemons are coarsely chopped.

7. Add juice from half of the other lemon and olive oil. Pulse until it's smooth and creamy.

There are so many wonderful things you can do with this recipe! I made a little roasted chicken panini slathered with the chutney (which was divine and highly suggested!) but you could do other things like:

Slather on a piece of toasted bread along with some spreadable goat cheese

a dollop stirred into brown rice

on top of a baked potato

add to a bowl of hot pasta

on a toasted english muffin topped with sauteed spinach

Most of these scrumptious suggestions came from 101 cookbooks as well as the original recipe. It's such a wonderful site!